Citrus Sour Cream Pie Recipe
A microwave makes preparing this tangy cream pie super easy. The refreshing bursts of citrus put sunshine into every bite.
A microwave makes preparing this tangy cream pie super easy. The refreshing bursts of citrus put sunshine into every bite.
[quicklook-recipe prep_time=”” cook_time=”” serves=”8″ details=”” ]
[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]
- 2/3 cup sugar
- 3 Tbsp. cornstarch
- 2 egg yolks, beaten
- 3/4 cup orange juice
- 2/3 cup 2% milk
- 2 Tbsp. lemon juice
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[ingredients-right]
- 1 cup sour cream
- 1 graham cracker crust (9 in.)
- 1 cup heavy whipping cream
- 2 Tbsp. confectioners’ sugar
- 1/4 tsp. vanilla extract
- Grated orange peel
[/ingredients-right]
[/ingredients-list]
[step-list-wrapper title=”How to make it” time=””]
[step-item number=”1″ image_url=”” title=”” ]In a large microwave-safe bowl, combine sugar and cornstarch. In a small bowl, combine the egg yolks, orange juice, milk and lemon juice; stir into the sugar mixture until smooth.[/step-item]
[step-item number=”2″ image_url=”” title=”” ]Microwave on high for 5-7 minutes or just until mixture reaches 160°, stirring every minute. Cool to room temperature; press plastic wrap onto surface of custard. Refrigerate until chilled.[/step-item]
[step-item number=”3″ image_url=”” title=”” ]Fold in sour cream; pour filling into crust. Cover and chill for at least 4 hours or overnight.[/step-item]
[step-item number=”4″ image_url=”” title=”” ]Just before serving, in a large bowl, beat cream until it begins to thicken. Add confectioners’ sugar and vanilla; beat until stiff peaks form. Spread over pie. Sprinkle with orange peel; top with fruit if desired.[/step-item]
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